Heat the olive oil in a large saucepan over medium heat. Add the onion and pepper and cook for 5 minutes, until the vegetables are softened. Add the garlic, ginger, lemon zest and chilli and cook for another 3 minutes.
Increase the heat and add the chickpeas. Stir until the chickpeas are coated with the spices.
Pour in the coconut milk, bring to the boil, and then simmer for 10 minutes. Add a handful of the spinach and stir. Once the spinach has wilted down, you can add another handful of spinach. Repeat until all of the spinach has been added. Stir in the lemon juice and season with salt and pepper.
Divide the curry and serve in warmed bowls. Sprinkle with fresh coriander.
LEFTOVER TIP: Curries improve in flavour when made in advance.